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Categories:
chicken broth pork loin mushroom firm tofu white vinegar sherry wine soy sauce ground red pepper low-fat Ramen noodles egg green onion
Viewed: 52 - Published at: 2 years agoIngredients
- 2 (14 ounce) cans reduced-sodium fat-free chicken broth
- 4 ounces boneless pork loin, cut into thin strips
- 34 cup thinly sliced mushroom
- 12 cup firm tofu, cut into 1/4-inch cubes (optional)
- 3 tablespoons white vinegar
- 3 tablespoons sherry wine
- 1 tablespoon reduced sodium soy sauce
- 12 teaspoon ground red pepper
- 2 ounces uncooked low-fat ramen noodles
- 1 egg, beaten
- 14 cup finely chopped green onion, green tops only
Method
- Bring chicken broth to a boil in large saucepan over high heat; add pork, mushrooms and tofu, if desired.
- Reduce heat to medium-low; simmer, covered, 5 minutes.
- Stir in vinegar, sherry, soy sauce and pepper.
- Return broth mixture to a boil over high heat; stir in ramen noodles.
- Cook, stirring occasionally, 5 to 7 minutes or until noodles are tender.
- Slowly stir in beaten egg and green onions; remove from heat.
- Ladle soup into individual bowls.
